Chateaubriand with Sautéed Royal Trumpet and Beech Mushrooms, Bacon Jam, and Blue Cheese

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cooking

30

min

Prep Time

15

min

Cook Time

ingredients

4 Chateaubriand steaks

2 tablespoons portabella powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons salted butter

1 tablespoon butter

1 cup quartered royal trumpet mushrooms

1 cup beech mushrooms

salt and pepper, to taste

1/2 pound bacon, chopped

2 large yellow onions, peeled and diced

4 cloves garlic, smashed with the flat side of a knife or a pan and peeled

1/4 cup packed dark-brown sugar

1/2 cup apple cider vinegar

1/2 cup pure maple syrup

1/2 cup Templeton Rye

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 T. stone ground mustard

6 oz. Blue Cheese, as garnish

Source Chef Lance Avery Submission

Details

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+

Blend the portabella powder with the salt and pepper. Generously apply the seasoning blend to the ends of the tenderloins.

Heat a cast iron skillet over high heat. Add the butter and once the butter begins to brown add the steaks. Sear both side. If you need to cook them longer, lower the heat to medium and cook until rare. Remove from the grill and place into a sealable container. Using a smoking gun, fill the container with smoke and seal. Let the steaks rest and distribute the juices throughout the meat. They should rest at least 10 minutes before serving.

While the steaks are cooking sauté the mushroom in butter over medium heat until soft. Keep warm.

In a large pot cook the bacon until it begins to brown. When brown, add the onions and cook until they begin to brown. Add the garlic and cook until they begin to brown. Add the remaining ingredients, bring to a simmer and cook on high until thick.